Spicy chicken with peppers, and onions

This is my belated post for last week since I have been unable to get to the server where my recipes are stored....hopefully we can get that issue resolved this weekend.  This recipe, like probably most of mine, is a pasta dish.  I love love LOVE pasta; it is one of my favorite things to eat (and make). It is really versatile and I am always a big fan of a 'one pot' meal.   This pasta has a little bit of sweetness from the tomatoes (and I sometimes add a little honey just for a little more, especially if not using san marzano), and a nice kick from the crushed red pepper flake.

Ingredients:

3 chicken breasts
1 large onion
4 small bell peppers or 3 large, assorted color (red, yellow, orange)
4 cloves of garlic
1/2 teaspoon of crushed red pepper flake
1/2 cup red wine
1 cup chicken stock
3 tablespoons balsamic vinegar
2, 14 ounce cans of tomatoes (I used 1 large can of san marzano tomatoes for added sweetness)
1 lb. of short cut pasta, such as penne


Instructions:

Heat a heavy bottomed pot or dutch oven over medium heat and coat the bottom with olive oil.  Season the chicken with salt and pepper and cook until done.  Remove to a plate.

While the chicken is cooking, slice the onion and bell peppers into strips and mince the garlic.

Add the onions to the pot and cook until almost tender.  Add in the garlic and bell pepper and cook for a few more minutes until the onions are tender/softened and the bell peppers have softened slightly.

When the chicken has cooled, chop it into bite sized pieces.

Add the chicken, wine, chicken stock, tomatoes, crushed red pepper flake, and balsamic vinegar to peppers and onions and season with salt and pepper.  Cook for 20-30 minutes uncovered until slightly reduced.

Meanwhile, bring a pot of water to a boil for the pasta and cook until just shy of al dente.

Once the pasta is done and the sauce has slightly reduced, add the pasta to the pot with the sauce and continue cooking for a few more minutes so the pasta absorbs some of the flavor and finishes cooking.

Serve this pasta dish with some warm crusty bread and use it to sop up the sauce as you go...you don't want it to go to waste!